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Traditional Thai Jungle Curry
Traditional Thai Jungle Curry is a traditional Thai recipe for a classic curry of pork ribs and aubergines in a spicy, salty and aromatic jungle curry paste base. The full recipe is presented here and I hope you enjoy this classic Thai version of: Traditional Thai Jungle Curry.
prep time
15 minutes
cook time
60 minutes
Total Time:
75 minutes
Serves:
4
Rating: 
Tags : CurryPork RecipesThailand Recipes
Jungle curry (kaeng pa | แกงป่า) is a watery, hot and spicy Northern Thai curry made without coconut milk. It was originally made with wild boar, so this pork version is probably as close as you can get to the true authentic jungle curry today.
Ingredients:
2 1/2 tbsp
gaeng pa (Jungle curry paste)
600g Pork Ribs
600ml Water
200g Pea Aubergines
300g Thai aubergines
100g Bamboo Shoots
1 tbsp Fish Sauce
1 tbsp Palm Sugar
1 tbsp Coconut Oil
4 Kaffir lime leaves, shredded, to garnish
1 large Red Chilli, sliced into rounds, to garnish
Method:
Wash the pea aubergines and pick the fruit off the stem. Quarter the thai aubergines and place in a bowl of cold water. Cut the pork ribs into 6cm lenghts.
Place a wok over medium-high heat. Once hot add the coconut oil then stir in the curry paste and cook, stirring, for 2 minutes.
At this point add the fish sauce and palm sugar, blending thoroughly to combine.
Now add the pork ribs, turning them so they're all fully coated with the curry paste. Add the water, bring to a simmer, cover the wok and cook for 40 minutes over medium heat.
Stir in the Thai aubergines, pea aubergines and bamboo shoots. Return to a simmer and cook, uncovered, for 10 minutes.
Turn into a warmed serving bowl, garnish with the kaffir lime leaves and chilli then serve with jasmine rice.
